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    Home » Recipes » Cupcakes

    Chocolate Coconut Cupcakes

    Published: May 29, 2023 by Sally · 2 Comments

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    These easy chocolate coconut cupcakes are super soft and tender, with a rich chocolate flavour, topped with a smooth and creamy dairy-free chocolate and coconut buttercream frosting.

    Chocolate and coconut cupcakes with swirls of chocolate and coconut buttercream.

    Chocolate and coconut are two flavours that pair perfectly together and these cupcakes are a pure celebration of both. The chocolate is rich and the coconut is subtle and not overpowering. They are the perfect sweet treat for any occasion.

    Many recipes for chocolate and coconut cupcakes simply combine a chocolate cupcake with a coconut buttercream frosting, but for these we’re combining both flavours together in each thanks to both coconut oil and canned coconut milk.

    The result is a light and soft cupcake that is rich without an overpowering taste of coconut, and the frosting, well it might just be one of my all time favourite chocolate buttercreams. It’s rich and fudgy, and super smooth and creamy – once you give it a taste you’ll understand why I’ve pilled it high here!

    These cupcakes are also dairy free making them perfect for those who usually can’t indulge in a rich, chocolate cupcake due to the dairy. This recipe (like most cupcake recipes) is super easy making them a great option for beginner bakers.

    So do yourself and those around you a favour and whip up a batch of these chocolate and coconut cupcakes. You won’t be disappointed, but you do need to be prepared to be asked to make them again and again.

    All ingredients needed for chocolate and coconut cupcakes laid out in small bowls.

    Key Ingredients

    This simple cupcake recipe comes together easily using a few key ingredients, most of which you may already have on hand.

    • Cocoa powder – always use a good quality cocoa powder for the best flavour.
    • Plain flour – also known as all purpose flour in the US.
    • Bicarbonate of soda and baking powder – we’re using a combination of both in this recipe as they play a different role in ensuring the cupcakes rise correctly and we get a light and fluffy cupcake.
    • Eggs – giving the cakes structure and also lift to keep them light and soft.
    • Vanilla extract – always add vanilla to chocolate cakes as it will enhance the richness of the chocolate flavour.
    • White and brown sugar – provides sweetness and the brown sugar helps enhance the richness of the chocolate.
    • Coconut oil – keeps the cupcake moist and tender and adds a little extra coconut flavour. You can use any light tasting oil as a substitute but your cupcakes will have less coconut flavour.
    • Coconut milk – always use a good quality canned coconut milk. My favourite brand is TCC which I find at Woolworths.
    • White vinegar – helps keep the cupcakes super soft and reacts with the bicarbonate of soda to help give the cakes lift.
    Three chocolate and coconut cupcakes on a white plate.

    Step-By-Step Instructions

    To make these dairy-free chocolate and coconut cupcakes, you’ll need a 12 cup muffin pan lined with patty cases, some mixing bowls and a whisk.

    In a large bowl, whisk together the eggs, brown sugar, white sugar, vanilla, and coconut oil. Make sure they are well combined. In another bowl, sift together flour, cocoa powder, bicarbonate of soda, baking powder, and salt. And finally, add the white vinegar to the coconut milk.

    Add half of the dry ingredients into the bowl with the wet ingredients, along with half of the coconut milk mixture. Give it a good stir with the whisk until everything is just combined. Then, add the remaining dry ingredients and coconut milk, stirring gently until the mixture just comes together. Remember, don’t overmix it!

    Step 1 of making the batter - ingredients being mixed together in a bowl with a whisk.
    Cupcake batter in a bowl with a whisk.

    Fill the cupcake liners halfway with the batter and pop them into a preheated oven and let them bake for around 18 minutes. You’ll know they’re ready when a skewer inserted into the cupcakes comes out clean. Once they’re done, remove them from the oven and let them cool completely on a wire rack before frosting and decorating.

    This chocolate and coconut buttercream is based on my popular vegan chocolate buttercream recipe and follows the same steps.

    Chocolate cupcake batter in the pan ready to be baked.
    Chocolate cupcakes in the pan fresh from the oven.
    Close up of chocolate buttercream in the bowl of a stand mixer.

    In a large mixing bowl, the some dairy-free butter and vanilla and beat using a stand mixer or a handheld electric mixer. Slowly add the cocoa powder and icing sugar to the butter, beating well between each addition. Once you’ve added about half of the icing sugar, add in the coconut milk one tablespoon at a time, while continuing to beat the mixture. If the mixture appears too wet after adding one tablespoon of coconut milk, make sure to beat in more icing sugar before adding the remaining coconut milk.

    Add the remaining icing sugar and a pinch of salt to taste. If the mixture seems a bit too soft for piping, don’t worry! Just add more icing sugar, about half a cup at a time, until you achieve the desired consistency.

    Add the buttercream to a piping bag with your favourite piping tip and pipe generous swirls of buttercream onto each cupcake. You can decorate the cupcakes with chocolate shavings and a sprinkle of desiccated coconut.

    Chocolate and coconut cupcakes with buttercream.

    Recipe FAQs

    Can I use a different type of milk instead of coconut milk?

    Yes, you can substitute coconut milk with other non-dairy milk alternatives such as almond milk, soy milk, or oat milk. Just note that the coconut flavour in the cupcakes will be less intense.

    Can I use gluten-free flour for this recipe?

    Yes, you can use a gluten-free flour blend as a substitute for regular flour. Just make sure to choose a blend specifically labelled as gluten-free and follow the instructions on the packaging regarding the substitution ratio.

    Can I make the cupcakes ahead of time and store them?

    Yes, you can make the cupcakes in advance. Once they have completely cooled, store them in an airtight container at room temperature for up to two days. If you need to store them for a longer period, it’s recommended to freeze them.

    Can I freeze the cupcakes?

    Absolutely! To freeze the cupcakes, place them in a freezer-safe container or zip-lock bag. They can be stored in the freezer for up to three months. Thaw them at room temperature before frosting and serving.

    Can I omit the cocoa powder from the buttercream frosting?

    Certainly! If you prefer a plain coconut-flavoured buttercream instead of chocolate, you can omit the cocoa powder from the recipe. Adjust the amount of icing sugar accordingly to maintain the desired consistency.

    Close up of a chocolate and coconut cupcake with a bite taken.

    More Dairy Free Cupcakes:

    Simple Vanilla Cupcakes
    Celebration Cupcakes
    Vegan Lemon Cupcakes
    Chocolate Hazelnut Cupcakes
    Vegan Red Velvet Cupcakes
    Cookies and Cream Cupcakes
    Vegan Biscoff Cupcakes

    Chocolate Coconut Cupcakes

    These easy chocolate coconut cupcakes are super soft and tender, with a rich chocolate flavour, topped with a smooth and creamy dairy-free chocolate and coconut buttercream frosting.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12 cupcakes
    Author: Sally
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    Ingredients

    For the Cupcakes:

    • ½ cup cocoa powder
    • ¾ cup plain flour
    • ½ teaspoon bicarbonate of soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup white sugar
    • ½ cup light brown sugar
    • ⅓ cup coconut oil melted
    • ½ cup coconut milk
    • ½ tablespoon white vinegar

    For the Chocolate & Coconut Buttercream:

    • ½ cup cocoa powder
    • 1 teaspoon vanilla
    • ½ cup dairy-free butter
    • 2 tablespoons coconut milk (see notes)
    • 3-4 cups icing sugar
    • pinch salt

    Instructions

    For the Cupcakes:

    • Line a 12-cup muffin pan with patty cases and preheat oven to 180 degrees celcius.
    • Combine white vinegar and coconut milk and set aside. In a large bowl, whisk to combine eggs, brown sugar, white sugar, vanilla, and coconut oil.
    • In a separate bowl, sift flour, cocoa powder, bicarbonate of soda, baking powder and salts. Add half of the dry ingredients into the wet and half of the coconut milk and stir until combined. Add in the remainder of the dry ingredients along with the milk and again stir until mixture just comes together. Be careful not to overmix.
    • Fill patty cases ½ full and bake in the pre-heated oven for 18 minutes or when a skewer inserted comes out clean. Let cool completely on a wire rack before icing.

    For the Chocolate and Coconut Buttercream:

    • In a large bowl, add dairy-free butter and vanilla and begin beating with an electric mixer on medium speed.
    • In a separate bowl, sift 3 cups icing sugar and cocoa powder. Slowly begin adding icing sugar mixture into the dairy-free butter ¼ cup at a time ensuring it is completely combined before adding more.
    • Once about half of the icing sugar has been added, beat in coconut milk slowly, 1 tablespoon at a time. Do this very slowly as it may split the butter. If the mixture looks too wet after one tablespoon, make sure to beat in more icing sugar before adding the remaining coconut cream.
    • Beat in remaining icing sugar and add salt to taste. If the mixture is a little soft for piping, add more icing sugar ½ cup at a time until desired consistency is reached.
    • Using your favourite piping tip, pipe icing onto cupcakes.

    Notes

    I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
    * Place a can of coconut milk in the fridge overnight. The cream will solidify and settle on the top. Use this in the buttercream for the best results. Mix together what remains in the can and use this for the coconut milk required in the cupcakes. I only use TCC Premium Coconut Milk as it only contains coconut and water and I find it has the best, creamiest flavour.

    Nutrition

    Calories: 379kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 195mg | Potassium: 170mg | Fiber: 3g | Sugar: 47g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    More Cupcake Recipes

    • Vegan Strawberry Cupcakes
    • Dairy Free Vanilla Cupcakes
    • Chocolate Guinness Cupcakes (Vegan)
    • Gluten Free Vanilla Cupcakes

    Reader Interactions

    Comments

    1. Nadine

      April 20, 2023 at 2:52 am

      I must have over mixed my batter because my cupcakes fell. Still tasted great! Only thing I would like to add is TCC coconut milk I’m not available in the U.S. I used Thai Kitchen coconut milk. It’s unsweetened and works better than any of the sweetened milks you’d find in the baking aisle. The only reason I r

      Reply
      • Sally

        May 01, 2023 at 11:55 am

        Thanks for sharing your substitute Nadine! Glad you enjoyed the cupcakes 🙂

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    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

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